| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Mediumlarge shrimp in their shells; about 42 |
| 2 | tb | Creole Seasoning |
| 16 | Turns freshly ground black pepper; in all | |
| 2 | tb | Olive oil; in all |
| 1/4 | c | Chopped onions |
| 2 | tb | Minced garlic |
| 3 | Bay leaves | |
| 3 | Lemons; peeled and sectioned | |
| 2 | c | Water |
| 1/2 | c | Worcestershire sauce 1/4 dry white wine |
| 1/4 | Salt | |
| 2 | c | Heavy cream |
| 2 | tb | Butter |
| 12 | Petite rosemary biscuits |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA25 Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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